Pina colada sorbet (with Thermomix option)

Okay, here's something that's going to go down well on a hot, hot day. Especially if you love pina coladas. The rum is optional, but what's a pina colada without the rum?

I served this to friends who came to lunch recently. It was a stinking hot day and this went down an absolute treat.

The recipe below includes a traditional blender and Thermomix version. Use whichever gadget you have in your kitchen.

Here's the recipe:

Ingredients

• 400 g frozen tinned pineapple chunks in juice (save the juice) (1)
• 200 g frozen coconut cream (2)
• 1 egg white
• 50 g caster sugar
• 25 ml white rum (optional) (3)
• Juice from the tinned pineapple chunks
• 1 lime peeled and cut into chunks - remove seeds
• Mint leaves, lime zest, and toasted coconut flakes for garnish (optional)

Instructions

1. Prepare Ingredients:
   • Freeze pineapple chunks and coconut cream overnight or a few days in advance.
   • Ensure the frozen pineapple chunks and frozen coconut cream are ready.
2. Blend Ingredients:
   • Place 400 g of frozen pineapple chunks and 200 g of frozen coconut cream into the Thermomix or blender bowl.
   • Add 50 g of caster sugar, 25 ml of white rum, and the lime chunks.
   • IMPORTANT: Because of the frozen coconut cream and frozen pineapple chunks, the mixture will be thick. Do it in batches and drizzle in the juice from the tinned pineapple chunks as you go to help it blend or the blender will get stuck.
3. Mix:
   • Thermomix: Blend for 30 seconds on speed 7. Scrape down the sides of the bowl.
   • Blender: If using a blender, start with the blender on medium and slowly increase speed to high. Blend until smooth.
4. Incorporate Egg White:
   • Add 1 egg white to the mixture.
   • Thermomix: Blend for another 20 seconds on speed 7 to incorporate the egg white.
     • Do a final blend at 10 seconds on speed 10 until the sorbet is smooth and creamy to your liking. Repeat as necessary and check each time.
   • Blender: If using a blender, start with the blender on medium and slowly increase speed to high. Blend until it is smooth and creamy to your liking.
5. Freeze:
   • Transfer the sorbet mixture into a suitable container and place it in the freezer for about 2-3 hours to firm up. (4)
6. Serve:
   • If you’re serving immediately, the sorbet will be a little soft and can melt quickly. Serve and eat immediately.
   • If the sorbet has been made in advance and frozen, before serving, let the sorbet sit at room temperature for a few minutes to soften slightly.
   • Scoop into bowls or cones, garnish with mint leaves, lime zest and toasted coconut flakes. Enjoy!

   
   

Notes

• (1) Make sure you buy the pineapple chunks that are in JUICE, not in syrup. The one in syrup is too sweet and you need to reserve the juice for blending. Remove the juice and set aside. Freeze the pineapple chunks for blending in the sorbet.
• (2) Frozen coconut cream, if you’re freezing it yourself is quite difficult to cut into small blocks. The smaller the better, but as long as they don’t melt too quickly. If you have them, try freezing them in a small ice cube tray.
• (3) The rum is optional if you don’t like booze, but it does balance out the sweetness of the pineapple and coconut cream. You can compensate by adjusting with a bit more lime if it is too sweet.
• (4) You can serve immediately after making it, but the texture will be a little softer from all the blending. If you prefer a firmer texture, freeze it.

Tips

• If you don’t have a Thermomix, you can use a blender that can handle frozen fruit, etc.
• For a smoother texture, you can blend the sorbet again briefly before serving.
• Adjust the rum to taste if you prefer a stronger flavor, but be cautious as too much can affect the texture.
• If you want an easier time blending the sorbet, you can blend first before freezing. Using frozen ingredients initially helps create a creamier texture, but blending everything fresh and then freezing will still yield a delicious sorbet. Just ensure it’s well blended to avoid ice crystals forming. I think it’s better to blend when the ingredients are frozen even though it’s a little more work since that gives a better end result. Not critical though.

PS. I have some other sorbet recipes too, and you can find them here. Even though the recipes are for the Thermomix, you can just as easily make them in a blender or food processor if your gadget can handle ice or frozen fruit.

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